Brazilian Keto Shrimp Stew Recipes

BRAZILIAN SHRIMP STEW

Brazilian Shrimp Stew image

Categories Shellfish Tomato Sauté Stew Coconut Shrimp Bell Pepper Winter Gourmet

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

1 1/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/4 teaspoon black pepper
1 1/2 teaspoons salt
2 garlic cloves, minced
1/4 cup fresh lemon juice
1 (14- to 15-oz) can diced tomatoes including juice
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 1/2 tablespoons olive oil
1/2 teaspoon cayenne
5 tablespoons coarsely chopped fresh cilantro
1 cup well-stirred canned unsweetened coconut milk
1 tablespoon dendê (palm) oil*
Accompaniment: cooked white rice

Steps:

Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
Purée tomatoes with juice in a blender until smooth.
Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.
Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.
Available at Brazilian and West African markets and Kalustyan's (800-352-3451).

BRAZILIAN SHRIMP STEW (MOQUECA DE CAMAROES)

Brazilian Shrimp Stew (Moqueca De Camaroes) image

A delicious, easy to make bowl of soup that is Low Carb, Paleo, and Whole 30 compliant! I found this recipe on www.ibreatheimhungry.com". Its absolutely delicious!

Provided by Lyncca Harvey

Categories Stew

Time 50m

Yield 1 cups, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs raw shrimp, peeled & deveined
1/4 cup olive oil
1/4 cup onion, diced
1 garlic clove, minced
1/4 cup roasted red pepper, diced
1/4 cup fresh cilantro, chopped
14 ounces diced tomatoes and green chilies
1 cup coconut milk (or whole cream if you don't want it as sweet)
2 tablespoons sriracha sauce
2 tablespoons fresh lime juice
salt and pepper

Steps:

Heat olive oil in a medium saucepan.
Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more.
Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque.
Pour in the coconut milk and Sriracha sauce, and cook just until heated through - do not boil.
Add lime juice and season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro.

Nutrition Facts : Calories 352.1, Fat 18.3, SaturatedFat 9, Cholesterol 143.2, Sodium 1007.2, Carbohydrate 31.1, Fiber 0.3, Sugar 25.8, Protein 16.7

BRAZILIAN SHRIMP STEW

Brazilian Shrimp Stew image

Make and share this Brazilian Shrimp Stew recipe from Food.com.

Provided by MarraMamba

Categories Brazilian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/4 lbs large shrimp
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 garlic cloves, minced
1/4 cup fresh lemon juice
1 (14 ounce) can diced tomatoes, with juice
1 medium onion, finely chopped
1 green pepper, finely chopped
1 1/2 tablespoons oil
1/2 teaspoon cayenne
5 tablespoons coarsely chopped cilantro
1 cup coconut milk, well stirred
1 tablespoon palm oil, don't use another, just leave it out if you don't have it. Can be found in African markets

Steps:

Toss shrimp with garlic, 1/2 tsp salt and pepper and lemonjuice, chill for 20 minutes marinating time.
Puree tomatoes with juice in a blender til smooth.
cook onion and bell pepper in olive oil over moderately low heat.about 8-10 minutes. Add cayenne, tbs cilantro, remaining salt cook stirring one minute.
Add tomato puree and simmer for about 15 minutes, until mixture is very thick.
Stir in coconut oil and then bring to a boil, add shrimp mixture and cook 3 to 5 minutes until pink.
Stir in dende oil and remaining cilantro. Season to taste.

BRAZILIAN KETO SHRIMP STEW

Brazilian Keto Shrimp Stew image

Mix up your keto meal planning with this flavorful keto shrimp stew filled with fresh Brazilian flavors from coconut milk, lime juice, and hot sauce. Serve hot, garnished with additional cilantro. Cold beer optional.

Provided by mybwriter

Categories Brazilian Recipes

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup olive oil
¼ cup onion, diced
1 clove garlic, minced
¼ cup diced roasted red peppers
1 (14 ounce) can diced tomatoes with green chile peppers
1 ½ pounds raw shrimp, peeled and deveined
¼ cup fresh cilantro, chopped
1 cup coconut milk
2 tablespoons sriracha sauce
2 tablespoons fresh lime juice
salt and ground black pepper to taste

Steps:

Heat olive oil in a medium-sized saucepan. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and red peppers; cook 2 to 3 minutes more. Add tomatoes, shrimp, and cilantro and simmer gently until shrimp are opaque, about 5 minutes. Pour coconut milk into the saucepan, add sriracha sauce, and cook until just heated through without boiling. Add lime juice and season with salt and black pepper to taste.

Nutrition Facts : Calories 392.7 calories, Carbohydrate 8.6 g, Cholesterol 258.9 mg, Fat 27.2 g, Fiber 2.3 g, Protein 30 g, SaturatedFat 13 g, Sodium 1110.4 mg, Sugar 1 g

BRAZILIAN KETO SHRIMP STEW

Brazilian Keto Shrimp Stew image

Mix up your keto meal planning with this flavorful keto shrimp stew filled with fresh Brazilian flavors from coconut milk, lime juice, and hot sauce. Serve hot, garnished with additional cilantro. Cold beer optional.

Provided by mybwriter

Categories Brazilian Recipes

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup olive oil
¼ cup onion, diced
1 clove garlic, minced
¼ cup diced roasted red peppers
1 (14 ounce) can diced tomatoes with green chile peppers
1 ½ pounds raw shrimp, peeled and deveined
¼ cup fresh cilantro, chopped
1 cup coconut milk
2 tablespoons sriracha sauce
2 tablespoons fresh lime juice
salt and ground black pepper to taste

Steps:

Heat olive oil in a medium-sized saucepan. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and red peppers; cook 2 to 3 minutes more. Add tomatoes, shrimp, and cilantro and simmer gently until shrimp are opaque, about 5 minutes. Pour coconut milk into the saucepan, add sriracha sauce, and cook until just heated through without boiling. Add lime juice and season with salt and black pepper to taste.

Nutrition Facts : Calories 392.7 calories, Carbohydrate 8.6 g, Cholesterol 258.9 mg, Fat 27.2 g, Fiber 2.3 g, Protein 30 g, SaturatedFat 13 g, Sodium 1110.4 mg, Sugar 1 g

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